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Epic Butterfinger Cream Cake Vegan Recipe

by admin | Sep 22, 2019 | vegan dessert recipes

5 from 1 vote

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Epic Butterfinger Cream Cake Recipe

This delicious cake is no bake and vegan.

Course Dessert

Cuisine American

Keyword butterfinger, cake, candy, chocolate, easy, gluten free, no bake, vegan

Prep Time 40 minutes

Cook Time 2 minutes

Refrigeration time for coconut milk 4 hours

Total Time 4 hours 42 minutes

Servings 9 Servings

Calories 620 kcal

Author admin

Ingredients

For The Chocolate Crust

1 cup dairy free dark chocolate chips for baking
1 cup peanut butter
1 cup powdered sugar

For The Butterfinger Cake Filling

1 14 oz Peanut Butter Captain Crunch
1 cup peanut butter
1 14 oz can coconut milk full fat
1 tbsp butter flavor extract links to vegan brand below. Can replace with vanilla extract if you prefer.
2 cups powdered sugar

For The Chocolate Whipped Cream Topping

1 14 oz can coconut milk full fat
2 tbsp cocoa powder
1 cup powdered sugar

Instructions

For The Chocolate Crust

In a microwave safe mixing bowl, melt the chocolate chips. Heat 30 seconds at a time, stirring in between. This is to avoid burning chocolate. Should take about 2 minutes in total.
Add 1 cup peanut butter into melted chocolate and stir vigorously until thoroughly combined (can use the electric mixer or a large spoon for this part)
Add I cup powdered sugar to the crust mixture and stir vigorously until thoroughly combined (can use the electric mixer or a large spoon for this part)
Use parchment paper to line your cake pan for easiest removal later
Pour butterfinger crust into the pan and smooth into a flat crust
Store vegan crust in the refrigerator while making the cake

For The Cake Filling

Use a food processor to blend entire box of peanut butter captain crunch cereal into a “flour” and set aside
Scoop the coconut cream from the top of 1 can of coconut milk and put it into a large mixing bowl (discard the clear liquid from the bottom of the can)
Add 2 cups powdered sugar to coconut cream and beat with electric mixer until thoroughly combined and fluffy
Add 1 cup peanut butter and butter extract and beat again with electric mixer until thoroughly combined
Combine captain crunch “flour” and fold into batter with a large spoon
Then beat entire butterfinger cake mixture with electric mixer until thoroughly combined
Scoop butterfinger cake mixture into the cake pan on top of chocolate crust and smooth the top
Store in the refrigerator while making the chocolate whipped cream

For The Chocolate Whipped Cream Topping

In another mixing bowl scoop the coconut cream from the top of 1 can of coconut milk (discard the clear liquid from the bottom of the can)
Add cocoa powder and 1 cup powdered sugar and beat with electric mixer until thoroughly combined and fluffy
Top vegan butterfinger cake with chocolate whipped cream
Cut butterfinger cake into 9 slices, cake is ready to serve.

Recipe Notes

Yes Captain Crunch Cereal is vegan. It contains no animal products nor does it contain palm oil.

Recipe Video: Epic Butterfinger Cream Cake

Butterfinger pie video

This Epic Butterfinger Cream Cake is Vegan and requires No Baking. It tastes just like a crunchy butterfinger candy bar! Peanut Butter Captain Crunch cereal is vegan and creates the best vegan butterfinger recipe flavored cake.

Are butterfingers vegan? Regular butterfinger candy bars are not vegan at all. But this vegan butterfinger cake recipe is completely vegan.

Additionally peanut butter captain crunch cereal blends up perfectly into a “flour” in a food processor. It’s easy, delicious, and gluten free. This vegan butterfinger recipe is so simple and fun for your kids and family.

For this themed dessert recipe Preparation, Store both cans of full fat coconut milk in the refrigerator the night before. This is important to harden the cream. Or refrigerate a minimum of 4 hours ahead of time. The longer the better for vegan butterfinger recipe. Ingredients for this candy bar themed vegan cake are so simple.

For the gluten free vegan crust all you need is 1 cup dairy free unsweetened dark chocolate chips for baking, 1 cup peanut butter, and 1 cup powdered sugar. You can replace the powdered sugar with stevia for baking for lower sugar in this vegan butterfinger recipe.

For the butterfinger candy cake batter all you need is 1 14 oz box peanut butter captain crunch, 1 cup peanut butter, and 1 can coconut milk full fat. Also 2 cups powdered sugar and 1 tbsp butter extract.

For the chocolate whipped cream topping the ingredients include 1 can coconut milk full fat, 2 tbsp cocoa powder, and 1 cup powdered sugar. The vegan cake recipe Instructions are simple as well.

Make the chocolate crust for this cake first. Start In a microwave safe mixing bowl, melt the chocolate chips. Heat 30 seconds at a time, stirring in between. This is to avoid burning chocolate. Should take about 2 minutes in total.

Then add 1 cup peanut butter into melted chocolate and stir vigorously until thoroughly combined. You can use the electric mixer or a large spoon for this part. The vegan butterfinger recipe is coming together so great.

Then add I cup powdered sugar to the chocolate crust mixture and stir vigorously until thoroughly combined. You can use the electric mixer or a large spoon for this part.

Next use parchment paper to line your cake pan for easiest vegan butterfinger recipe removal later. I neglected to do this in the recipe video and it caused some cake removal issues. Then pour butterfinger crust into the pan and smooth into a flat crust. Refrigerate vegan crust while making the vegan butterfinger recipe

For The vegan butterfinger candy bar Cake Use a food processor to blend entire box of peanut butter captain crunch cereal into a “flour” and set aside.

Then Scoop the coconut cream from the top of 1 can of coconut milk and put it into a large mixing bowl. Next Add 2 cups powdered sugar to coconut cream and beat with electric mixer until thoroughly combined and fluffy.

Next Add 1 cup peanut butter and butter extract and beat again with electric mixer until thoroughly combined. Then Combine captain crunch “flour” and fold into vegan butterfinger recipe batter with a large spoon.

Add the cereal — Mix the cereal and coconut cream

Next beat entire butterfinger cake mixture with electric mixer until thoroughly combined. Then Scoop butterfinger cake mixture into the cake pan on top of chocolate crust and smooth the top.

Store whole vegan candy bar cake in the refrigerator while making the chocolate whipped cream. For The Chocolate Whipped Cream Instructions are easy also.

In another mixing bowl scoop the coconut cream from the top of 1 can of coconut milk (discard the clear liquid from the bottom of the can). You don’t need the clear liquid at all in this vegan butterfinger recipe.

Add cocoa powder and 1 cup powdered sugar and beat with electric mixer until thoroughly combined and fluffy. Top vegan butterfinger cake with chocolate whipped cream. Vegan butterfinger Cake is ready to serve. Thank you for visiting Anyreasonvegans vegan dessert recipes!

Butternut Squash Nugget Tacos With Sweet Vegan Mayo

by admin | Sep 20, 2019 | Plant Based Diet Recipes

Butternut Squash Nugget Tacos With Sweet Vegan Mayo Sauce Recipe

Butternut Squash Nugget Tacos With Sweet Vegan Mayo sauce recipe is so delicious. This was my first time making this type of recipe with butternut squash. And I was surprised how tasty it is!

This plant based squash taco recipe is very nutritious. Butternut squash is packed with plant based vitamins and minerals. Such as vitamin A, vitamin C, and fiber.

I like to use low carb whole wheat tortillas for taco shells. And shredded purple cabbage as a garnish. Additionally I bought precut butternut squash cubes but you can prep your own squash for the tacos too.

You only need 3 ingredients to make the sweet vegan taco sauce. Ingredients include 1/4 cup vegan mayo, 1 tbsp agave, and 1 tsp salt. Use a whisk to blend into the taco sauce.

so how do you cook butternut squash? Butternut squash is easy to cook by itself. First use a large knife by cutting the bottom and top off. Then use a vegetable peeler to peel the skin off.

Cut the squash in half length ways. Then use a large spoon to scoop out the guts and seeds. You can use the guts to make squash purée and soup. The seeds can be baked and eaten.

Next use the large knife to cut into square chunks. You can bake the chunks at 350 degrees Fahrenheit.

The sweet vegan mayo taco sauce is so easy to make also.

Similarly you only need 7 easy vegan ingredients for the butternut squash tacos. Ingredients include 2 cups butternut squash cubes, 1/2 cup shredded purple cabbage, and 2 tbsp vegetable oil.

Also 1 cup almond flour, 1 tbsp Chinese 5 spice, 1 tsp salt, and 3 whole wheat tortillas (Low Carb optional). The directions for squash tacos are short and sweet also. Which makes this an easy vegan dinner recipe.

If you don’t buy precut butternut squash (for these vegan tacos) then you will have to cut your squash into cubes first. 1×1 inch is good for the indicated baking time. Then preheat oven to 350 degrees F.

Next In a large mixing bowl combine almond flour, Chinese 5 spice, and salt. Whisk together until thoroughly combined. Then Drizzle butternut squash cubes with vegetable oil. This way they turn out crispy in this butternut squash tacos recipe.

Then toss the squash into the almond flour seasoning blend and toss around to distribute Nugget coating evenly. Next Line a baking sheet with parchment paper. Then Spread out butternut squash nuggets on the baking sheet.

Next Bake the vegan nuggets for 12 minutes. Then Fill tortilla taco shells with butternut squash nuggets and shredded purple cabbage. You can make the sweet vegan mayo taco sauce last as it only takes like 2 minutes. Vegan butternut squash tacos recipe is healthy and gluten free.

Plant based tacos with breaded squash nuggets is so easy to make

Nutrition Facts

Servings: 4

Amount per serving

Calories 206

% Daily Value*

Total Fat 8.2g 10%

Saturated Fat 1.5g 7%

Cholesterol 4mg 1%

Sodium 701mg 30%

Total Carbohydrate 32g 12%

Dietary Fiber 6.5g 23%

Total Sugars 6.1g

Protein 4.1

Vitamin D 0mcg 0%

Calcium 70mg 5%

Iron 1mg 6%

Potassium 318mg 7

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Butternut Squash Nugget Tacos Sweet Vegan Mayo

These plant based tacos are easy and delicious

Course dinner, Main Course

Cuisine Mexican

Keyword butternut squash, easy, family, gluten free, healthy, plant based diet, sauce, tacos, vegan

Prep Time 15 minutes

Cook Time 12 minutes

Resting time 10 minutes

Total Time 37 minutes

Servings 4 Tacos

Calories 206 kcal

Author admin